Easy Quiche Lorraine Recipe
Smoky bacon, silky egg custard, and nutty Gruyère bake into a flaky crust for a timeless quiche. Perfect for brunch or a light dinner.
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Servings:
Ingredients
Main Ingredients
- 1 9-inch pie crust
- 8 oz thick-cut bacon, chopped
- 1 tbsp unsalted butter
- 0.5 cup yellow onion, finely diced
- 1.25 cup Gruyère cheese, shredded
- 5 large eggs
- 1.25 cup heavy cream
- 0.75 cup whole milk
- 0.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp ground nutmeg
- 1 tbsp chives, finely chopped for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F. Set a rack in the center position.
- Blind-bake the crust: line with parchment, fill with pie weights, and bake 12 minutes. Remove weights and bake 5 minutes more. Cool slightly.
- Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel–lined plate.
- Séar the onion in 1 tbsp butter and a spoonful of bacon fat until translucent, 3–4 minutes. Let cool.
- Whisk eggs, cream, and milk in a bowl. Season with salt, pepper, and nutmeg until smooth and frothy.
- Scatter half the cheese in the crust. Top with bacon and onion. Add remaining cheese evenly.
- Pour the custard over the filling. Place the pie on a rimmed sheet to catch any drips.
- Bake until the center is just set and slightly wobbly, 35–40 minutes. Rest 15 minutes before slicing.
- Finish with chives, slice into wedges, and serve warm or at room temperature.
Notes
Variation: Swap Gruyère with Swiss or add a pinch of smoked paprika for extra depth. Make-ahead: Bake, cool, and refrigerate up to 3 days; reheat at 325°F until warm.
This recipe is an original creation inspired by classic Easy Quiche Lorraine Recipe flavors. All ingredient ratios and instructions are independently developed.